Abstract
Flesh quality has gained importance among consumers and in the aquaculture industry because it is related to consumer preference as well as human health and nutrition. We studied four groups of flesh quality traits in the Genetically Improved Farmed Tilapia (GIFT) strain: i) Carcass (fillet) traits, ii) Flesh composition (protein, fat, moisture and ash content), iii) Flesh quality attributes (pH, color), and iv) Fatty acid composition. The data were collected over three generations from the long term selection program in the GIFT strain of Nile tilapia. During 2006, 2007 and 2008 data on fillet weight and yield were recorded in 5332 fish from 174 sires and 280 dams. Fillets were weighed and frozen for later use in the assessment of flesh quality attributes. Approximately 2000 fillets were randomly sampled across families, selection lines, sex, batch of filleting within generations, and were sent to a specialized laboratory for the analysis of flesh quality attributes, such as protein %, moisture %, fat %, pH and colour. A sub-set of the samples (514 samples) were also analyzed for fatty acid composition. We assembled a full data set including body measurements, carcass traits, chemical composition, flesh quality attributes and fatty acids for genetic analysis of population parameters and selection responses.